Sakai Kikumori, himself approaching 100 years in business, continues to work with some of the most skilled craftsmen in the field of producing a wide range of tableware. The combination of a hazy and kuro-uchi finish with a lighter nashiji texture contributes to the extraordinary beauty of the blade from the Kikuzuki series of knives.

Bunka is a universal Japanese knife shape that impresses every user with its elegance and functionality. The flat Santoku knife-like blade profile makes the Bunka ideal for chopping vegetables, and the specifically shaped and accentuated tip gives it the universality of a Gyuto knife, especially when it comes to processing proteins. It could be said that this knife represents an ideal combination of both mentioned forms.

This knife is made of Shirogami #2 steel which is considered the ideal material for making this type of blade. Shirogami steel is most similar in texture to Tamahagane steel, which has been used for centuries to make katanas in Japan. It is hardened exclusively in water and achieves a hardness of 61-62 HRC.

The octagonal geometry of the handle is typical of Japanese traditional craftsmanship. In addition to adding to the beauty and uniqueness of the knife, it provides the user with a better grip. The handles of the Kikuzuki series are made of dark-colored Japanese oak wood.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel. Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".